Ingredients
- 1 3/4 c.all-purpose flour
- Butter, for greasing pan and parchment
- 1 c.granulated sugar
- 1 c.plus 2 tablespoons unsweetened cocoa
- 2 1/2 tsp. baking soda
- 1/2 tsp. salt
- 3 large egg whites
- 1 c.low-fat buttermilk
- 2/3 c.applesauce
- 2 tbsp. canola oil
- 4 oz. nonfat cream cheese, softened
- 1 1/4 c.confectioners' sugar
- 1/2 c.plus 2 tablespoons orange juice
- 2 tsp. orange liqueur (optional)
.png)
DIRECTIONS
1. Set the oven to 350°F. Butter a 9-inch nonstick cake pan. To fit the bottom of the pan, cut and butter a circle of parchment paper. Put the pan away.
2. Sift the flour, sugar, baking soda, salt, and 1/2 cup cocoa into a big bowl and put it aside. Egg whites should be beaten in a medium basin until glossy and soft peaks form. Buttermilk, applesauce, and oil are mixed with the flour mixture using a rubber spatula to create a smooth batter. As you transfer the batter to the prepared pan, fold in the egg whites.
3. Cake should bake for 40 to 45 minutes on a rack in the center, or until a toothpick inserted in the center comes out clean. Place the pan on a wire rack, then leave it there for 20 minutes to cool. Turn the cake over and let it cool fully.
4. In the meantime, combine cream cheese, confectioners' sugar, and 1/2 cup cocoa in a medium bowl. Bring juice to a boil in a medium pot over medium-high heat, and then simmer for 2 to 3 minutes, or until it has reduced by half. Juice should resemble molasses when blended with the chocolate mixture after being added. To get a smooth and silky smoothness, pour the sauce through a fine sieve. If using orange liqueur, stir it in. Over the cake, sift the final 2 tablespoons of cocoa. The cake should be sliced, then each slice should have sauce on it.
.png)
